Description
This Vegetarian Mexican Lentils recipe is a hearty and flavorful dish combining tender lentils, sweet potatoes, black beans, corn, and spices. Simmered to perfection in a savory tomato and broth base, it’s a comforting and nutritious meal perfect for any time of the year. Topped with melty cheddar cheese, this dish offers a delightful blend of Mexican-inspired flavors in a healthy vegetarian format.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 cup diced sweet potatoes (1/2 inch pieces)
- 1 cup frozen corn
Spices and Flavorings
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 tablespoon tomato paste
Legumes and Canned Goods
- 1 cup brown lentils, rinsed and drained
- 1 can (15 ounce) no-salt-added black beans
- 1 can (15 ounce) no-salt-added diced tomatoes
Liquids
- 2 cups broth of choice (vegetable or chicken broth recommended)
Toppings
- Cheddar cheese (amount to your liking)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-5 minutes, to develop sweet and savory flavors.
- Add Spices and Vegetables: Stir in the minced garlic, diced sweet potatoes, cumin, chili powder, and tomato paste. Cook for an additional 2-3 minutes to toast the spices and blend the flavors with the vegetables.
- Add Lentils and Beans: Add the rinsed brown lentils, canned black beans (including liquid drained), diced tomatoes with their juices, frozen corn, and broth to the pot. Stir everything together to combine.
- Simmer: Bring the mixture to a boil over medium-high heat, then reduce heat to low and cover. Let it simmer gently for 25 to 30 minutes or until the lentils and sweet potatoes are tender. Stir occasionally to prevent sticking and add more broth if needed for desired consistency.
- Season and Serve: Season the lentil mixture with salt and pepper to taste. Serve hot, topped with shredded cheddar cheese to add creamy richness and extra flavor.
Notes
- You can substitute brown lentils with green or red lentils, but cooking times may vary.
- For a vegan version, omit the cheddar cheese or use plant-based cheese alternatives.
- Adjust the spice level by increasing or decreasing the chili powder according to your preference.
- Using low-sodium broth and no-salt-added canned beans and tomatoes helps control the salt content.
- This dish reheats well and can be stored in the refrigerator for 3-4 days.
- To add extra protein, consider topping with a dollop of Greek yogurt or avocado slices if not vegan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: vegetarian lentils, Mexican lentils, healthy lentil recipe, sweet potato lentils, easy lentil stew, meatless mexican dish
